UC-NRLF 


B    2 


531 


Q 

171 
S39 
1862 

MAIN 


~  /7 


ONONDAGA    SALT, 


THE 


SALT   COMPANY 


OF  ONONDAGA. 


INCORPORATED    I860. 


GENERAL    OFFICE: 

Clinton  Block,  Corner  of  Clinton  and  Qenesee  Streets, 
SYRACUSE,  N.  Y. 


SYRACUSE: 

DAILY  JOURNAL  BOOK  AND  JOB  PRINTING  ESTABLISHMENT. 
1862. 


IOAN  STACK 

GIFT 


THE  SALT  COMPANY  OF  ONONDAGA, 


/W/U  A  / 


GEO.  F.  COMSTOCK,  -  PRESIDENT. 

THOS.  G.  ALVORD,  -  IST  VICE-PRESIDENT. 

PATRICK  D.  LYNCH,  -  2o       " 

WILLIAM  WINTON,  -  TREASURER. 

J.  W.  BARKER,        -  -  CORRESPONDING  SECRETARY. 

CHAS.  FRANCHOT,  -  RECORDING  SECRETARY. 

WM.  JACKSON,        -  -  CHIEF  CLERK  AND  ASS'T  SEC'Y. 


EXECUTIVE   COMMITTEE, 

J.  W.  BARKER,  ROBERT  GERE, 

J.  P.  HASKINS,  OLIVER  T.  BURT, 

LUCIUS  GLEASOiNT. 

W.  JACKSON,          -        -        SEC'Y  OF  Ex.  COMMITTEE. 


TRUSTEES. 

GEO.  F.  COMSTOCK,  J.  W.  BARKER, 

THOS.  G.  ALVORD,  J.  P.  HASKINS, 

ROBT.  GERE,  OLIVER  T.  BURT, 

LUCIUS  GLEASOK,  PATRICK  D.  LYNCH, 

WILLIAM  F.  GERE,  HARVEY  STEWART, 

WILLIAM  WINTON,  CHARLES  FRANCHOT, 
HENRY  W.  SLOCUM. 


168 


THE  SALT  COMPANY  OF  ONONDAGA 


Was  establishd  in  March  1860,  for  the  purpose  of  uniting  the 
interests  of  the  different  manufacturers  of  Onondaga  Salt,  in 
order  to  secure  a  more  thorough  and  systematic  management 
of  their  business — to  cheapen  the  cost  of  manufacturing,  and 
to  lessen  the  expenses  of  distributing  the  article  to  all  points 
where  it  finds  a  market,  thereby  enabling  the  manufacturers 
to  supply  more  distant  sections  of  the  country  than  they  had 
before  been  able  to  do,  and  also  to  improve  and  give  uni- 
formity to  the  character  of  Onondaga  Salt. 

By  the  establishment  of  its  own  responsible  Agencies  in  all 
the  larger  markets,  the  company  has  been  able  to  furnish  its 
salt  at  all  times  and  at  all  points,  to  regular  dealers  and  con- 
sumers at  the  established  prices  at  the  works,  (with  the  addi- 
tion only  of  freight  and  cost  of  handling,)  and  to  maintain  a  uni- 
formity in  the  price  of  the  article  which  had  never  before  been 
secured,  and  also  to  raise  the  character  of  the  business  from  a 
fluctuating  and  uncertain  one,  to  a  commercial  standard  of 
uniformity  and  reliability  which  its  importance  requires,  and 
which  cannot  but  conduce  to  the  advantage  of  both  the  dealer 
and  consumer. 

By  this  union  of  interests  under  one  management,  the  com- 
pany is  enabled  to  place  and  control  the  manufacture,  through 
all  its  processes,  under  the  direction  of  the  highest  scientific 
talent  and  skill — aided  by  competent  and  careful  overseers — 
thereby  ensuring  not  only  improvement  in  quality,  but  per- 
fect uniformity  in  the  manufacture.  It  is  thus  able  to  supply 
every  variety  of  this  most  necessary  article  of  civilized  life,  in 
its  purest  form,  for  the  various  uses  to  which  it  is  applied. 
Fully  sensible  of  the  great  importance  that  an  article  of  such 


6 

prime  necessity  and  universal  use,  should  be  produced  as  free 
as  possible  frorn  any  extraneous  matter,  and  especially  from, 
any  deleterious  substances,  the  Salt  Co.  of  Onondaga  is  de- 
termined that  no  Salt  sent  to  market  under  its  brand,  shall 
fail  to  be  of  the  very  best  quality.  It  invites  the  attention  of 
all  dealers  and  consumers,  and  especially  of  Packers  and  Dai- 
rymen, to  the  following  analyses  of  Onondaga  Salt  in  confir- 
mation of  its  excellence  and,  for  some  purposes,  of  its  superi- 
ority over  any  other,  whether  of  domestic  or  foreign  produc- 
tion. 

The  analyses  of  other  salt  are  submitted  in  order  that  dealers 
and  consumers  may  form  a  correct  estimate  of  the  comparative 
purity  of  the  productions  of  the  salines  of  Onondaga,  over 
those  of  any  other  section  of  our  country. 

FINE  SALT— (BOILED.) 

The  quality  of  this  variety,  (constituting  f  of  the  total  here- 
tofore produced  at  the  Onondaga  works,  and  of  by  far  the 
most  general  consumption,)  depends  very  much  upon  the  skill 
and  care  bestowed  upon  its  manufacture  ;  and,  under  the  pres- 
ent management,  which  controls  the  entire  business,  it  is  re- 
ceiving especial  attention.  For  all  ordinary  purposes,  this  va- 
riety of  Onondaga  Salt  is  all  that  is  required  ;  but  for  Pack- 
ing for  market,  and  for  Dairy  use,  the  Coarse  and  Dairy  Salt 
are  preferable.  In  this  connection  it  may  be  well  to  state  that 
this  salt,  being  more  bulky  than  the  coarse  '(Solar)  Salt — the 
quantity,  when  used  for  preserving  meats,  should  be  deter- 
mined by  weight  rather  than  by  measure — when  this  rule  is 
observed,  it  is  believed  that  no  complaint  of  its  deficiency  in 
preservative  qualities  will  ever  be  made.  It  is  recommended, 
however,  that  in  all  cases  when  it  is  possible  to  obtain  it,  the 
coarse  Solar  Salt  be  used  for  packing  or  preserving  meats. 

The  following  analyses  are  presented  as  reliable,  and  so  far 
as  relates  to  the  Onondaga  Salt,  as  furnishing  a  fair  average  of 


the  salt  now  being  manufactured.  The  analyses  of  Michigan 
and  Ohio  Salt  are  of  specimens  taken  from  salt  on  sale,  and 
the  analyses  were  conducted  by  a  chemist  of  unsurpassed 
skill,  with  perfect  fairness,  and  with  the  intention  to  obtain 
an  exact  result. 

ANALYSES  FINE  SALT  (BOILED). 


Onondaga. 
Prof.  Cook,  from 
Sup't  Eep't,  1854 

Saginaw. 
Goessman's, 
1861. 

Ohio. 
Hocking  Valley, 
Goeesman,  1861 

Ohio. 
Mason  City, 
Goessman,  1861. 

Chloride  of  Sodium,       97.12 
Sulphate  of  Lime,            1.33 
Chloride  of  Calcium,       0.  15 
"  Magnesium,  0.13 
Insoluble  matter,            0.00 
Water,                             1.27 

92.97 
0.33 
1.09 
0.50 
0.01 
5.10 

93.26 
0.00 
1.43 
0.70 
0.01 
4.60 

95.77 
0.00 
0.61 
0.04 
0.11 
3.47 

100.00 

100.00 

100.00 

100.00 

COARSE    SALT— (SOLAR). 

This  variety,  produced  by  solar  evaporation  of  the  brine — 
a  process  very  slow  compared  with  evaporation  by  artificial 
heat  or  boiling — is  particularly  adapted  to  the  purposes  of 
packers;  and,  after  the  necessary  preparation,  to  the  uses  of 
the  dairy.  In  the  process  of  formation  and  before  the  brine 
has  reached  the  point  of  crystalization,  the  impurities  are  pre- 
cipitated and  fall  to  the  bottom  of  the  vat,  leaving  the  brine  in 
a  state  of  almost  perfect  freedom  from  any  deleterious  sub- 
stances. It  is  then  conducted  into  clean  vats  or  rooms  where 
the  salt  is  allowed  to  form,  and  where  it  remains  until  the 
cubes  have  attained  the  proper  size  to  constitute  coarse  salt,  and 
a  sufficient  crop  to  draw  from  is  deposited.  The  salt  is  then 
collected  in  tubs  and  drained,  partially,  over  the  vats,  be- 
fore removing  it  to  the  store-houses,  where  it  is  kept  until  it 
has  become  sufficiently  dry  to  be  packed  for  market.  Thus 
through  all  the  processes  of  producing  coarse  salt,  the  greatest 
care  is  taken  in  order  to  preserve  it  clean  and  free  from  all  ex- 
traneous substances  until  it  reaches  the  consumer.  On  the 
contrary,  the  coarse  salt  of  foreign  countries,  being  generally 


8 

made  in  pits  or  basins  in  the  ground,  cannot,  of  necessity,  be 
clean  and  free  from  dirt,  even  at  home ;  and  when  it  is  also 
taken  into  consideration,  that  all  foreign  salt  is  brought  to  this 
country  in  the  holds  of  vessels  as  ballast,  it  must  be  evident  to 
any  one  that  it  cannot  be  in  as  good  condition  for  use  as  that 
made  and  packed  with  the  care  that  is  bestowed  upon  the  pro- 
ductions of  the  coarse  salt  fields  of  Onondaga,  which  are  al- 
ways found  of  a  clean  white  color,  attributable  to  the  purifica- 
tion of  the  brine  before  the  salt  is  allowed  to  form, — while 
that  of  foreign  production  is  of  a  dark,  dingy  appearance, 
owing  to  the  large  amount  of  dirt  and  organic  matter  held  in 
solution  in  the  brine  and  incorporated  with  the  salt  in  the  pro- 
cess of  formation. 

In  the  State  of  New  York  and  wherever  Onondaga  Coarse 
Salt  has  been  used  for  a  period  of  years,  its  reputation  is  all 
that  can  be  desired,  and  is  fully  equal  to  that  of  any  of  the 
best  varieties  of  Foreign,  not  excepting  the  justly  and  univer- 
sally esteemed  Turk's  Island.  It  is  established  beyond  contro- 
versy, that  in  all  instances  in  which  this  salt  has  been  thor- 
oughly and  fairly  tested,  facts  and  experience  have  demonstra- 
ted its  superior  excellence ;  but  there  are  yet  points  at  which 
packing  is  carried  on  extensively,  where  prejudices,  operating 
almost  to  exclusion  of  the  article  from  the  purposes  to  which 
it  is  so  peculiarly  adapted,  still  exist.  It  may  be  that  nothing 
but  experience  in  the  use  of  the  article  will  remove  such  preju- 
dices ;  but  the  following  facts,  taken  from  the  Keport  of  the 
Superintendent  of  the  Onondaga  Salt  Springs  for  1858,  ought 
to  be  sufficient  to  establish  for  it  a  reputation  fully  equal  to 
that  of  the  best  packing  salt  known  to  consumers.  To  render 
it  still  more  desirable  for  packing  purposes,  the  Company  now 
separate  the  smaller  cubes  from  the  larger,  by  screening,  and 
put  up,  for  Packers,  the  latter  only.  The  former  are  converted, 
by  grinding,  into  "  Ground  Solar  Salt,"  and  by  a  further  pro- 
cess into  "  Solar  Dairy." 


9 

Professor  Cook's,  from  Supt's.  Rep't,  1854. 

ANALYSES   OF   COAKSE    SALT. 

Onondaga.  Turk's  Island. 

Chloride  of  Sodium 97.31  96.76 

Sulphate  of  Lime 1.05  1.56 

Sulphate  of  Magnesia  and  Soda 00  .64 

Chloride  of  Calcium 0.05  .00 

Chloride  of  Magnesium 0.05  .14 

Water..                                                                    ...  1.54  .90 


100.00  100.00 

REPORT  OF  GOVERNMENT  TESTS. 

Results  of  certain  trials^/  Onondaga  solar  salt  and  Turk's  Island 

salt,  instituted  by  the  General  Government  during  the  years 
1851,  1852, 1853  and  1854. 

It  is  almost  superfluous  to  say  anything  by  way  of  fur- 
ther recommendation  of  the  superior  quality  of  Onondaga 
solar  salt.  Its  character  is  fully  established  wherever  it 
has  been  used,  or  can  be  employed,  at  prices  corresponding 
with  the  best  imported  salt.  The  greatest  pains  are  taken 
by  the  manufacturers  to  get  in  their  crop  in  the  best  pos- 
sible condition,  and  to  have  it  packed  without  any  admix- 
ture of  dirt  or  inferior  salt,  and  to  have  it  thoroughly 
drained.  In  these  respects,  improvements  have  been  effect- 
ed within  the  last  few  years.  The  works  are  better  put  to- 
gether, the  salting  process  is  better  understood,  and  the  store- 
houses where  the  crop  is  gathered  in  and  packed  (especially 
the  new  ones,)  are  models  of  neatness  and  care.  The  thor- 
ough system  of  carrying  on  their  business  adopted  by  the 
proprietors,  generally,  renders  the  duties  of  the  inspection,  on 
the  part  of  the  State,  but  little  more  than  nominal. 

For  obvious  reasons,  at  former  periods,  concerted  efforts 
were  made  to  prejudice  the  public  against  the  character  of 
New  York  solar  salt.  Especially  was  this  the  fact  in  the  east- 
ern cities,  where  the  domestic  product  came  into  competition 
with  the  imported  article.  The  general  government  threw  the 
weight  of  its  influence  into  the  scale  of  the  foreign  manufac- 
turer, by  establishing  a  regulation  that  contract  pork  destined 
for  the  supply  of  the  army  and  navy  should  be  packed  with 
imported  salt. 

Complaint  having  been  made  to  the  President,  in  1851, 
that  the  regulations  of  the  War  Department  in  this  respect 


10 

unjustly  discriminated  against  the  character  of  the  solar  salt 
of  the  State  of  New  York,  an  order  was  issued  by  Secretary 
Conrad,  directing  that  300  barrels  of  pork  should  be  pack- 
ed in  New  York  with  salt  of  both  descriptions,  in  equal  quan- 
tities, for  the  purpose  of  testing,  by  actual  and  thorough  ex- 
periment, the  comparative  merits  of  the  two  kinds.  The 
agent  of  the  Onondaga  manufacturers,  N.  Eandall,  Esq.,  was 
apprised  of  this  order,  and  the  pork  was  put  up  in  his  pres- 
ence, in  New  York,  city,  in  November,  1851.  The  hogs  were 
of  the  best  quality,  fattened  in  the  river  counties  near  the 
city ;  each  hog  was  split  in  two,  and  one  half  packed  with 
Onondaga  and  the  other  with  Turk's  Island  salt.  The  barrels 
were  distinguished  by  numbers  ;  those  containing  Onondaga 
salt  receiving  the  odd  number,  and  those  with  Turk's  Island 
the  even  number. 

Six  barrels  of  this  pork  were  sent  to  each  of  the  different 
military  posts  along  the  seaboard,  and  at  the  south  and  west ; 
and  in  the  year  following  a  lot  was  shipped  to  California. 
Instructions  were  given  to  the  commanding  officers  of  the 
several  posts  to  have  two  barrels  of  pork  inspected  in  each  of 
the  three  succeeding  years,  by  a  regularly  organized  board  of 
survey, — the  results  to  be  "reported  to  the  department  at 
Washington. 

ABSTEACT  OF  EEPOETS. 

Trial  made  upon  two  barrels  of  Pork,  (packed  as  above  stated^) 
at  Fort  Trumbull,  Connecticut,  August  24,  1852. 

No.  31  (Onondaga  salt);  Color — The  fat  portions  of  a 
clean  white  color,  the  lean,  of  a  clean  dark  red  ;  Hardness — 
The  meat  of  both  the  fat  and  lean  very  hard  and  firm; 
Sweetness — Yery  sweet  and  very  sound  ;  Loss  in  boiling — 17  J 
Ibs.  boiled  1|  hours,  weighed  l3|  Ibs.;  Quality  after  boiling — 
Was  firm  and  hard,  same  color  as  before,  and  of  good  taste  ; 
Weight  201%  Ibs. 

^  No.  32  (Turks  Island,);  Color— The  fat  portions  of  a  clean, 
fine,  white  color ;  lean  do.  clear  bright  red  color ;  Hardness — 
No.  32  not  as  hard  and  firm  as  that  of  No.  31  ;  Sweet- 
ness— Yery  sweet  and  sound ;  Loss  in  boiling — 17  J  Ibs.  boil- 
ed as  in  No.  31,  weighed  13|  Ibs.;  Quality  after  boiling <<— 
Soft  and  liable  to  run,  but  had  the  same  color  and  the  taste 
was  good  ;  Weight— \  98f  Ibs. 

Conditions  the  same  in  both  barrels. 


11 

Trial  at  Fort  Mifflin,  Pa.,  Aug.  24,1852. 
Pork  all  quite  firm  and  solid  ;  No.  5(5  was  the  whitest;  No. 
55  appeared  to  be  the  hardest.  An  offensive  smell  issued 
from  56  on  opening  the  barrel,  which  was  not  the  case  in  55  ; 
throughout  55  the  meat  was  sweetest  in  smell.  The  piece 
boiled  from  55  was  the  sweetest  and  firmest  and  apparently 
the  best  preserved. 

Trial  at  Fort  Moultrie,  S.  C.,  Aug.  1852. 
The  examiners  sum  up  their  observations  with  the  re» 
mark,  that  "  the  board  is  of  opinion  that  for  immediate  use 
the  difference  between  the  two  barrels  is  very  slight ;  but 
judging  from  the  appearance  and  retentive  firmness  of  the 
pork  in  the  two  barrels,  they  think  No.  91  will  retain  its 
present  state  of  preservation  longer  than  No.  92."  "  The  in- 
side of  the  pieces  in  No.  92  were  of  a  slightly  greenish 
tinge." 

Trial  at  Castle  Pinckney,  S.  C.,  Aug.  1852.—"  The  smell 
and  taste  of  No.  1  was  decidedly  the  sweetest  and  best  flavor- 
ed ;  that  of  No.  2  being  strong  and  rank." 

Trial  at  Fort  Monroe,  Fa.,  Aug.  1 852. — The  board  conclu- 
ded their  examination  by  saying  :  "  There  appears  to  be  so 
little  difference  in  the  qualities  of  the  two  barrels  of  pork,  that 
the  board  cannot  express  any  decided  opinion  as  to  their  com- 
parative merits." 

Trial  at  Key  West,  Florida,  Aug.  1852.— To  the  statement 
of  the  examiners  is  appended  the  following  by  Capt.  J.  Vogdes: 

"I  concur  with  the  board  in  the  above  report.  I  would  in 
addition  beg  leave  to  state  that  the  salt  was  much  better  dis- 
solved in  No.  26  than  in  No.  25.  The  salt  in  No.  26  tasted 
strongly  of  the  pork,  whilst  that  of  No.  25  seemed  as  pure 
as  when  it  had  been  packed.  No.  25  was  issued  immediately, 
(Aug.  24,)  No.  26  on  the  10th  of  this  month,  (Sept.)  The 
soldiers  prefer  No.  25  for  eating  meat  to  No.  26." 

Trial  at  Ft.  Adams,  R.  J.,  Sept.  1852. — Maj.  Sherman  con- 
cludes his  report  thus  : 

"It  is  the  opinion  of  the  board  that  at  the  present  time  no 


12 

essential  difference  can  be  found  to  exist  between  the  two 
barrels  of  pork.  They  both  appear  to  be  good  and  sweet,  and 
of  sufficient  hardness,"  &c. 

Col.  Gates  adds  a  statement  as  follows :  "I  have  carefully 
examined  the  said  barrels  of  pork  and  tasted  some  of  each, 
(cooked  and  uncooked,)  and  am  of  opinion  that  the  pork  con- 
tained in  the  barrel  marked  No.  25  is  preferable,  at  this  time, 
to  that  contained  in  No.  26,  by  reason  of  its  more  fine  appear- 
ance and  more  agreeable  taste  upon  the  whole  ;  and  I  sbould 
prefer  for  my  own  use  the  meat  contained  in  barrel  No.  25." 

Trial  at  East  Pascagoula,  Miss.,  Aug.  1852.— "  The  board 
is  of  opinion  that  the  pork  examined  is  uncommonly  good. 
Before  it  was  boiled  the  board  was  of  the  opinion  that  No.  38 
was  better  than  No.  37.  After  boiling  there  was  no  percep- 
tible difference  between  the  two." 

Trial  at  East  Pascagoula.  Miss.,  Sept.  7,  1853.— "  The 
board  is  of  opinion  that  the  pork  in  both  barrels  is  uncom- 
monly good  and  very  well  preserved  ;  so  much  so  that  it  is 
difficult  to  say  which  is  the  best;  in  the  hardness  and  color 
there  is  a  slight  difference  which  would  lead  the  board  at 
this  time  to  decide  in  favor  of  the  salt  in  No.  39." 

Trial  at  Fort  Sullivan,  Eastport,  Maine,  August,  1853. — 
"  Both  pieces  were  found  to  be  very  good,  but  that  from  barrel 
No.  8  was  a  little  the  hardest,  a  little  the  sweetest,  and  a 
little  the  best.  The  color  of  both  was  the  same  and  pretty 
white." 

Trial  at  Fort  Monroe,  Fa.,  Aug.,  3  853.— Col.  Bankhead 
remarks :  "  The  orderly  sergeants  of  the  companies  report 
that  they  have  used  the  entire  contents  of  the  two  barrels,  No. 
81  and  No.  82,  and  give  a  decided  preference  to  the  Pork  in 
No.  81,  being  sweeter,  more  solid,  and  less  loss  on  boiling,  and 
less  affected  after  the  barrels  were  opened,  by  exposure  to  the 
air.  The  pork  in  No.  82  exhibited  a  slight  taint  by  being 
kept  a  few  days  before  boiling." 

Trial  at  New  York,  Sept.  29,  1853.— The  examination 
took  place  in  the  presence  of  the  "  principal  pork  packers 
and  pork  dealers,"  of  the  city. 


13 

"  Barrels  Nos.  51  and  52  were  opened  in  the  presence  of 
these  gentlemen,  and  the  results  given  were  the  unanimous 
opinion.  No.  51,  before  boiling.  Color :  yellow  on  the  sur- 
face, looking  as  if  rusted ;  [scraping  the  surface  it  showed 
white  and  clean. 

No.  52.  Color :  bright  and  clean,  both  lean  and  fat,  look- 
ing as  if  just  packed. 

Both  sweet  and  firm. 

After  boiling : 

No.  51.  Color:  yellowish  on  the  surface,  white  and  clean 
within.  Hardness :  harder  than  52,  but  attribute  that  to  the 
hog  being  younger.  Loss  in  boiling :  6  Ibs.  3  ozs.  Duality  : 
very  firm  and  sweet.  Weight:  195  Ibs. 

No.  52.  Color:  fat,  white;  lean,  pink;  both  bright; 
Hardness:  firm  but  not  equal  to  No.  51.  Loss  on  boiling  : 
7  Ibs.  Weight:  199. 

A  number  of  barrels  of  each  kind  were  then  opened.  The 
result  in  color  was,  in  all,  the  same.  The  barrels  unevenly 
numbered  were  uniformly  stained  yellowish,  whilst  the  even- 
numbered  barrels  presented  the  pork  white  and  clean. 

The  pork  in  the  uneven  numbered  barrels  was  invariably 
better  cured. 

It  was  the  unanimous  opinion  of  the  packers,  that  for  sale 
in  the  New  York  market,  the  even  numbered  barrels  would 
be  preferred,  because  of  the  better  color  of  the  pork.  But  for 
long  shipments,  the  preference  would  be  given  to  the  un- 
even numbered  barrels,  the  pork  being  better  cured. 

All  other  differences,  except  the  two  last  named,  were 
deemed  by  them  due  to  the  age  and  feeding  of  the  hog." 

Trial  at  Fort  Washington,  N.  H.,  Aug.,  1853.— "  Altogether 
the  pork  in  75  was  superior  to  76  in  color,  sweetness  and 
firmness,  and  fewer  pieces  rusty." 

Trial  at  Key.  West,  Florida,  Aug.,  1853.— "  Pork  in  No.  27 
much  superior  to  No.  28,  and  so  preferred  by  the  men." 

Trial  at  Fort  Mifflin,  Pa.,  Aug.,  1853. — "  On  opening  barrel 
No.  57,  I  found  that  about  six  or  eight  inches  of  brine  had 
leaked^out,  and  that  the  pork  was  slightly  rusted.  Other- 
wise it  was  white,  tolerably  hard  and  perfectly  sweet. 

No.  58  was  full  of  brine.    The  pork  of  quite  a  red  color, 


14 

rather  soft,  and  had  an  offensive  odor.     The  salt  had  not  pen- 
etrated or  *  struck  in'  the  pork,  which  is  tainted  and  unfit  for 


use." 


Trial  at  Fort  Trumbull,  Conn.,  Aug.,  1853.— ",No.  34,  after 
boiling,  had  flavor  decidedly  rusty.  No.  33  not  perfectly 
sweet,  but  much  superior  to  34." 

Trial  at  Fort  Van  Couver,  W.  T.,  Aug.  1854. 
"The  board  is  of  the  opinion  that  the  pork  in  barrel  61  is 
better  preserved  in  every  respect  than  that  in  No.  62." 

Trial  at  Fort  Reading,  Cat.,  Aug.  30,  1854. 
"  The  flavor  of  No.  73  was  better  and  more  agreeable  than 
No.  74,  although  No.  74  was  not  quite  so  salt.  Both  73  and 
74  were  considered  excellent  in  quality,  but  the  preponderance 
in  favor  of  No.  73."  At  a  previous  trial,  same  post,  in  Febru- 
ary, the  report  says :  "  From  the  above  experiments  and  tests, 
the  board  are  of  the  opinion  that  No.  71  is  a  superior  quality 
of  pork,  losing  less  in  weight  and  generating  less  thirst,  two 
very  important  points,"  &c. 

Trial  at  Key  West,  Fla.,  Aug.  24,  1854. 

"No.  29:  Hardness — Firmer  than  usual  contract  pork ;  fat 
and  lean  no  appearance  of  separation  ;  Color — A  little  redder 
than  usual  contract  pork  ;  very  healthy  appearance  ;  fat  very 
white ;  Sweetness — Sweeter  than  usual  contract  pork  ;  no  offen- 
sive smell  on  opening  barrel ;  Loss  in  boiling — 20  Ibs.  reduced 
to  llf ;  Quality  after  boiling — firm,  sweet,  of  a  good  color, 
much  more  acceptable  to  the  men  than  the  usual  contract 
pork ;  by  the  men  considered  the  best  pork  they  have  ever 
had  at  this  post. 

No.  30 :  Hardness — Rather  soft ;  Color — Bright  red ;  unheal- 
thy ;  very  offensive  smell  when  barrel  was  opened ;  Sweet- 
ness— Sour  before  and  after  boiling ;  Loss  in  boiling — 20  Ibs. 
reduced  to  7|;  Quality  after  boiling — Soft,  sour,  greenish; 
and  lean  inclined  to  separate ;  not  good  pork ;  the  fat  had 
separated  from  the  lean  in  the  barrel ;  salt  well  dissolved.  A 

Trial  at  Fort  Moultrie,  S.  C.,  Aug.  24,  1854. 
"In  regard  to  the  color  of  the  pork,  the  Board  is  of  the 
opinion  that  the  pork  in  barrel  marked  95  is  superior,  it  hav- 


15 

ing  apparently  changed  its  color  but  slightly  since  it  was 
packed,  whilst  that  in  barrel  No.  96  has  changed  to  a  dingy 
yellow.  As  to  hardness,  that  in  barrel  No.  95  is  superior, 
being  quite  hard,  while  that  in  96  has  become  somewhat  soft. 
As  to  sweetness,  95  is  superior."  Same  after  boiling. 

GKOUND  SOLAR 

This  variety,  made  by  grinding  Solar  (coarse)  Salt,  is  par- 
ticularly adapted  to  the  use  of  packers  for  rubbing  meats  and 
making  pickles,  and  is,  of  course,  of  the  same  purity  with  the 
coarse  packing  salt 

SOLAE  DAIRY. 

The  Solar  Dairy  Salt  has  been  long  known  to  the  dairymen 
of  this  and  the  Western  States,  and  esteemed,  wherever  used, 
as  the  best  article  of  domestic  production.  It  is  prepared  from 
the  Solar  Salt  by  grinding  and  by  afterwards  subjecting  it  to  a 
sufficient  degree  of  heat  to  expel  the  moisture  which  the  salt 
retains  in  its  natural  state. 

ONONDAGA  FACTORY  FILLED  DAIRY  SALT. 

Until  within  a  very  brief  period,  the  salt  used  by  the  better 
class  of  American  dairymen  has  been  of  foreign  production, 
and  even  up  to  the  present  time,  it  is  probable  that  not  over 
one  tenth  of  the  dairy  salt  used  in  the  State  of  New  York  is 
the  manufacture  of  this  country.  The  Solar  Dairy  Salt  of  On- 
ondaga  is  the  only  domestic  article  which  had  either  attained 
or  deserved  a  reputation  with  butter  makers,  until  the  variety 
which  heads  this  article,  was  introduced  to  their  notice  by  the 
Salt  Company  of  Onondaga.  Previous  to  its  organization,  the 
Dairy  Salt  of  Onondaga  was  made  by  many  different  manufac- 
turers, each  of  whom  was  of  course  interested  in  making  an 
article  that  could  be  afforded  at  the  least  price  and  that  would 
yield  the  largest  profit.  The  brand  or  name  of  an  article 
made  by  a  manufacturer  who  intended  to  produce  a  really 
good  one,  and  was  ambitious  of  a  reputation,  was  of  no 
value  so  long  as  interested  and  less  scrupulous  competitors 
could  put  up  an  inferior  article  in  the  same  style  and  sell  it  in 
market  under  the  same  general  name. 

It  is  well  known  to  all  experienced  dairymen,  that  in  most 
of  the  salt  made  in  this  country,  and  in  much  of  the  foreign, 


16 

there  are  ingredients  which  render  it  unfit  for  the  use  of 
preserving  butter.  These  ingredients,  the  chlorides  of  calcium 
and  magnesium,  are  found  in  a  greater  or  less  degree  in  the 
brines  of  all  countries,  and  also  in  the  salt  produced  from  them, 
when  great  care  and  skill  are  not  used  for  their  removal.  For 
any  other  purpose  than  preserving  butter,  the  per  centage  of 
these  deleterious  substances  which  is  retained,  in  the  common 
Onondaga  Salt,  is  so  small  as  to  be  regarded  of  no  importance ; 
but  to  the  cultivated  taste  of  an  experienced  butter-buyer,  the 
least  trace  of  the  chlorides  existing  in  the  salt  used,  betrays  its 
presence.  In  the  summer  of  1860  the  Salt  Company  of  Onon- 
daga adopted  a  process  of  manufacturing  Dairy  Salt,  which 
effectually  removes  the  chlorides  of  calcium  and  magnesium, 
and  which  may  therefore  be  regarded  as  superior  to  that  used 
by  the  manufacturers  of  the  celebrated  Ashton  Salt,  as  in  it, 
one  or  both  of  these  substances  is  found  to  exist.  Kegarding 
as  of  the  utmost  importance  that  a  perfectly  pure  salt  should 
be  furnished  for  the  use  of  all  engaged  in  making  an  article  of 
such  universal  use  as  butter,  and  fully  appreciating  the  neces- 
sity of  such  perfect  uniformity  in  its  quality  as  to  command 
the  confidence  of  dairymen,  the  Salt  Company  of  Onondaga 
has  placed  the  manufacture  of  its  Factory-filled  Dairy  Salt 
under  the  superintendence  of  an  accomplished  chemist,  who 
has  for  several  years  past  made  agricultural  and  manufacturing 
chemistry  his  specialty — Dr.  C.  A.  Goessman,  a  graduate  of, 
and  for  some  years  a  teacher  in  the  German  University  of 
Gotti^en — and  who  has  for  more  than  a  year  past  devoted  his 
entire  attention,  in  the  employment  of  this  Company,  to  the 
improvement  of  the  processes  of  manufacturing  salt. 

The  Company  now  claims  to  make  the  lest  Dairy  Salt  known 
to  the  world.  It  is  put  up  with  great  care  and  sent  to  custom- 
ers directly  from  the  works,  and  is  therefore  not  exposed  to  the 
liability  of  absorbing  (as  the  foreign  salt  must  be  from  long 
exposure  in  the  holds  of  vessels)  anything  offensive  either  to 
the  taste  or  smell,  to  be  afterwards  imparted  to  the  butter. 

For  confirmation  of  what  has  been  said,  the  following  anal- 
ysis, reports  and  testimony  of  practical  butter-makers,  based 
upon  experience,  are  presented ; 


17 


ANALYSES  BY  C.   A.   GOESSMAN,  DR.   PH. 

Ashton  Salt.  Onondaga  Factory-Filled. 

Chloride  of  Sodium 97.65  98.28 

Sulphate  of  Lime 1.43  0.91 

Sulphate  of  Magnesia 0  05  .06 

Chloride  of  Magnesia 0.06  .00 

Sulphate  of  Soda 00  .03 

Insoluble  matter 05  .12 

Water 76  .60 


100.00  100.00 


PROF.  COOK'S   ANALYSIS. 

RUTGER'S  COLLEGE,         ) 
New  Brunswick,  Jan.  11,  1861.  f 
J.  W.  BARKER,  Esq.,  Secretary  Salt  Company,  Onondaga : 

Dear  Sir: — Herewith  I  send  you  my  analysis  of  the  speci- 
mens of  "Factory  Filled"  Salt,  which  were  left  with  me  by 
your  agent,  Mr.  Belden. 

ANALYSIS. 

Chloride  of  Sodium,  (salt,) 97.600  per  cent. 

Sulphate  of  Lime,  (combined,) 1.124 

do.         do.       (free,) 227 

Sulphate  of  Magnesia 077 

Carbonate  of  Lime 162 

Chloride  of  Calcium none 

Chloride  of  Magnesium none 

Water 810 

This  is  a  remarkably  pure  specimen  of  Salt, 
chloride  of  calcium  or  magnesium. 

These  chlorides  cause  salt  to  absorb  and  retain  moisture, 
and  are  by  far  the  most  active  in  their  properties  of  any  of  the 
foreign  substances  usually  found  in  common  salt. 

A  satisfactory  evidence  of  the  purity  of  salt  is  its  dryness. 
I  have  had  this  specimen  in  a  wooden  salt  box  for  four  months, 
and  still  it  loses  less  than  one  per  cent,  of  water  by  heatins:  it 
to  melting.  This  is  far  less  than  in  any  other  specimen  of  On- 
ondaga Salt  that  I  have  ever  tried. 

By  the  following  analysis  of  a  good  specimen  of  "  Ashton 
Salt,"  you  will  be  able  to  compare  the  purity  of  the  two  kinds : 

ANALYSIS. 

Chloride  of  Sodium,  (salt,) 97,660  per  cent. 

Sulphate  of  Lime,  (combined,) 1.381      do. 

Chloride  of  Calcium, 000      do. 

Chloride  of  Magnesium, 059      do. 

Water 900      do. 

100.006 


18 

It  is  extremely  gratifying  to  see  that  your  efforts  to  produce 
an  article  of  salt  fully  equal  to  the  best  imported  are  so  suc- 
cessful. Your  "  Factory  Filled"  possesses  no  deliquescent 
properties,  and  contains  no  active  substance  except  pure  salt. 
I  think  it  must  be  adequate  to  the  wants  of  the  most  fastidious 
dairyman.  Eespectfully  yours, 

GEORGE  H.  COOK. 

SYKACUSE  FEANKLIN"  INSTITUTE. 

Report  of  Committee  on  Salt. 

The  Salt  Company  of  Onondaga  presented  four  samples  of 
Salt:  Dairy,  Table,  Coarse  Solar  and  Common  Fine. 

After  personal  inspection  of  these  samples,  and  a  careful 
examination  of  the  evidence  submitted,  showing  the  analysis 
which  have  been  made  by  scientific  chemists,  and  of  thorough 
practical  tests  which  have  been  made  by  some  of  the  best  dai- 
rymen in  the  State ;  and  also  of  reports  from  some  of  the  most 
experienced  and  careful  butter-buyers,  of  the  comparative 
value  of  butter,  in  the  making  of  which  different  kinds  of  salt 
had  been  used,  your  committee  are  forced  to  believe  that 
"Factory  Filled  Dairy  Salt"  of  the  Salt  Company  of  Onon- 
daga, is  the  very  best  for  dairy  purposes  which  can  now  be 
obtained  in  this  or  any  other  country. 

We  are  satisfied  that  the  butter  made  with  it  has  a  better 
flavor  and  will  keep  longer  than  that  in  which  the  celebrated 
"Ashton"  or  any  other  variety  of  foreign  salt  has  been  used. 

The  chlorides  of  calcium  and  magnesium  are  the  substances 
in  salt  which  affect  the  taste  and  injure  the  quality  of  butter, 
however  carefully  otherwise  it  has  been  made. 

The  Salt  Company's  "Factory  Filled"  is  perfectly  free  from 
either  of  these  deleterious  substances,  while  the  best  samples  of 
"Ashton"show  enough  of  the  chloride  of  magnesium  to  make 
it  objectionable  if  a  pure  article  can  be  obtained. 

Much  of  that  which  has  found  its  way  into  our  dairy  dis- 
tricts, branded  and  sold  as  "  Ashton  Salt"  within  the  last  few 
years,  has  shown  such  deterioration  in  quality,  by  adulteration 
or  otherwise,  that  these  chlorides  are  found  to  exist  in  it  in 
as  large  quantities  as  in  the  Onondaga  Common  Fine. 

Hence  the  growing  dissatisfaction  which  the  "Ashton  Salt" 
is  so  generally  producing  among  dairymen  who  desire  to  main- 
tain the  reputation  they  have  acquired  for  making  superior 
butter. 


19 

The  Samples  of  Table  Salt,  made  entirely  from  Solar,  are 
superior  to  any  that  have  ever  come  under  our  observation. 
The  pulverized,  dry,  and  perfectly  disintegrated  condition  of 
its  particles,  give  it  a  great  preference  over  most  of  the  table 
salt  in  use,  which  becomes  damp  and  solidified  by  standing 
exposed  to  even  an  ordinary  atmosphere. 

The  Coarse  Solar  and  Common  Fine  Salt  exhibited  were 
each,  in  appearance,  very  pure  specimens  of  these  staple  vari- 
eties, and  if  fair  samples  of  the  products  of  our  manufactories, 
as  we  believe  them  to  be,  they  show  an  improvement  in  this 
controling  branch  of  business  here,  as  gratifying  to  the  public 
as  it  is  commendable  to  those  engaged  in  it. 

The  Committee  award  silver  medals  to  the  Salt  Company  of 
Onondaga  for  their  Factory  Filled  Dairy  and  Table  Salt,  and 
a  diploma  for  the  very  excellent  samples  of  the  other  varieties 
exhibited, 

GEORGE  GEDDES,      E.  W.  LEAVENWORTH, 
J.  P.  BOYNTON,  A.  P.  GRANGER, 

GEO.  0.  ANDREWS,    JOHN  M.  WIETING. 

Report  of  Prof.  Porter,  Chemist  of  the  New  York  State  Agricul- 
tural Society,  on  the  Onondaga  Factory -filled  Salt. 

STATE  FAIR,  WATERTOWN,  ) 
September  20th,  1861.      j 

To    the  Executive  Committee  of  the  New  York  State  Agricultural 
Society : — 

In  the  latter  part  of  the  month  of  August  last,  I  received  notice 
from  the  Secretary  of  the  Society,  B.  P.  Johnson,  Esq.,  that  I  was 
appointed  a  committee  on  behalf  of  the  Society  to  report  upon  the 
Onondaga  Factory -filled  Dairy  Salt,  manufactured  by  the  Salt  Com- 
pany of  Onondaga.  The  nature  of  the  duty  to  he  performed  was 
not  specifically  mentioned,  but  ;I  presumed  it  to  include  a  general 
roport  upon  the  manufacture  of  tho  salt ;  the  advantages  arising,  if 
any,  from  new  methods  lately  introduced,  together  with  analyses 
of  the.  salt,  and  a  comparison  of  it  with  the  best  commercial  arti- 
cles used  for  a  similar  purpose. 

The  good  or  bad  quality  of  the  salt  produced  at  the  Onondaga 
works,  is  not  a  matter  merely  of  Company  or  private  interests ;  it 
is  of  great  importance  to  the  State  at  large,  and  especially  are 
agriculturists  and  dairymen  interested  in  it.  The  magnitude  of  the 
interests  involved  cannot  indeed  be  well  overestimated,  nor  can  the 
manufacture  be  subjected  to  a  too  careful  scrutiny,  nor  the  product 
be  too  carefully  examined.  I  regret  that  limited  time  and  that  oth- 


er  duties  have  prevented  me  from  giying  that  attention  to  the  sub- 
ject which  its  importance  deserves.  1  hope  that  my  investiga- 
tions hereafter  may  be  rendered  more  complete  and  that  at  another 
time  a  more  full  report  may  be  made. 

The  total  amount  of  dairy  salt  annually  used  in  this  State,  is  pro- 
bably about  one  million  bushels.  How  much  of  this  has  been 
produced  on  the  Onondaga  Eeservation  1  From  the  most  reliable 
data  I  can  obtain  I  believe  that  not  more  than  ten  per  cent,  of  New 
York  salt  is  used  in  the  New  York  dairies.  This  mortifying  fact 
well  deserves  to  be  considered,  the  causes  of  it  need  to  be  ascer- 
tained, and  if  possible,  removed. 

There  is  no  doubt  but  that  more  or  less  dairy  salt  of  the  first 
quality  has  been  made  on  the  Onondaga  Reservation  for  many 
years,  but  there  having  been  numerous  manufacturers,  employing 
various  methods  and  exercising  various  degrees  of  care  and  skill, 
they  have  produced  a  great  variety  and  a  want  of  uniformity  in 
the  article ;  the  same  effect  has  also  been  increased  from  the  com- 
petition, necessarily  arising  among  the  manufacturers,  inducing  in 
the  desire  for  cheapness,  carelessness  and  a  want  of  thoroughness  in 
the  manufacture.  The  brand  of  the  Inspector  was  no  certain  criteri- 
on of  excellence,  and  hence  of  necessity  the  public  confidence  was 
not  gained  ;  the  majority  of  consumers  preferring  to  pay  a  higher 
price  for  a  reliable  article,  than  to  purchase  at  a  low  rate,  that 
which  might  at  one  time  be  good  and  at  another  bad.  Another 
cause  that  must  be  mentioned  is  the  prejudice  that  exists  against 
the  Onondaga  salt.  Many  dairymen  believe  it  to  be  impossible 
to  make  good  butter  with  it.  To  those  unprejudiced  who  have 
taken  pains  to  inform  themselves  in  the  matter,  it  is  not  necessary 
to  say  that  the  idea  is  fallacious.  Many  can  testify  to  the  fact  of 
having  made  the  best  butter  with  the  salt  of  which  we  are  speaking. 
It  must  also  be  stated  that  this  prejudice  has  been  fostered,  if  it  has 
not  arisen,  to  a  considerable  extent,  from  dealers  in  dairy  pro- 
ducts, who  furnishing  foreign  salt,  will  only  contract  with  those 
who  use  the  article  they  deem  the  best  and  can  supply,  as  the  Ash- 
ton  or  Marshall  salt. 

The  consolidation  of  the  manufacturers,  on  the  reservation  two 
years  since,  into  "  The  Salt  Company  of  Onondaga,"  has  placed  it  in 
the  power  of  the  latter  to  remove  the  prejudices  (from  whatever 
cause  produced)  that  existed  against  the  salt.  There  is  no  doubt 
but  that  the  best  of  salt  can  be  made  from  the  New  York  brine, 
and  it  is  for  the  company  to  decide  whether  they  have  the  will  and 
will  employ  the  skill  necessary  to  produce  a  good  article  of  uni- 
form quality,  which  the  dairyman  may  rely  upon  the  next  month 
'and  the  next  year  as  well  as  this. 

Deeming  it  desirable  to  make  a  personal  inspection  of  the  man- 


21 

ufacture  and  processes  adopted,  before  reporting  on  this  committee, 
I  visited  Syracuse  and  spent  considerable  time  in  critically  ex- 
amining the  "works."  The  gentlemen  connected  with  the  va- 
rious departments  afforded  me  every  facility  to  gain  information 
concerning  the  manufacture  and  the  precise  means  employed  in 
treating  the  brine,  preparing  the  salt  and  purifying  it  from  those 
ingredients  found  in  many  varieties  of  commercial  salt,  and  which 
are  deemed  injurious. 

It  will  not  be  necessary,  nor  have  I  the  time,  to  describe  at 
length  the  general  manufacture  of  the  salt.  There  are,  however, 
certain  points  which  particularly  deserve  attention,  and 

1st.  Is  the  separation  from  the  brine  of  the  oxyd  of  iron  which  it 
contains,  in  small  proportions.  The  means  now  adopted  are  such 
that  the  oxyd  is  rapidly  and  perfectly  precipitated,  and  without  the 
brine  becoming  contaminated  by  foreign  matters,  prejudicial  to 
the  salt,  as  often  happens  when  lime  and  certain  other  substance 
are  used  for  the  same  purpose. 

2d.  The  general  treatment  of  the  brine  after  passing  into  the 
kettles,  is  that  adopted  for  a  considerable  time  in  the  works,  and 
which  experience  has  shown  to  be  best  fitted  for  securing  the  re- 
moval of  the  larger  proportion  of  the  sulphate  of  lime,  &c.,  and  the 
formation  of  the  salt  in  a  moderately  fine,  firm  grain. 

3d.  The  chief  point  which  engaged  my  attention  in  the  manu- 
facture of  the  "  Factory-filled  Dairy  Salt,"  was  the  means  used 
for  purifying  and  removing  from  it  certain  deleterious  ingredients, 
especially  thechlorid  of  calcium  and  the  chlorid  of  magnesium. 

The  presence  of  these  substances  in  salt  causes  it  to  absorb  and  re- 
tain moisture,  and  are  considered  by  most  practical  men  to  exert  a 
deleterious  effect  upon  articles  preserved  by  it,  especially  butter. — 
Hence,  other  things  being  equal,  it  is  generally  considered  that  the 
absence  of  these  impurities  is  of  great  importance  in  dairy  salt.  I 
am  pleased  to  say  that  the  process  lately  adopted  at  the  Onondaga 
Salt  Works,  by  which  these  noxious  chlorids  are  attempted  to  be 
removed,  is  a  most  happy  application  of  well  known  chemical  prin- 
ciples, and  completely  effects  the  purpose  for  which  it  was  intend- 
ed. A  careful  analysis  of  different  specimens  of  this  salt  has  sat- 
isfied me  that  they  do  not  contain  any  of  either  the  chlorid  of  calci- 
um or  the  chlorid  of  magnesium. 

It  is  advisable  to  consider  in  this  connection  the  question,  How 
far  are  the  means  adopted  likely  to  secure  a  uniform  article?  It  is 
evident  that  this  question  is  of  the  greatest  importance,  and  that 
unless  it  can  be  answered  in  the  affirmative,  the  public  confidence 
can  not  be  gained,  or  if  gained  is  not  likely  to  be  long  continued. — 
It  appears  to  me  that  the  process  is  of  such  a  character  that  with 
ordinary  care  a  uniform  article  must  be  produced,  for  depending  as 


22 

it  does  upon  unchangable  chemical  laws,  the  conditions  being  al- 
ways the  same,  it  may  be  reduced,  as  indeed  it  already  has  been, 
to  a  routine  which  ordinary  workmen  after  a  little  experience  may 
perfectly  and  readily  perform. 

4th.  There  is  another  point  to  be  referred  to,  to  which,  in  my 
opinion,  sufficient  attention  is  not  generally  paid,  i.  e.,  the  mechanical 
condition  of  salt.  By  a  mere  chemical  analysis,  one  cannot  cer- 
tainly judge  of  the  value  of  a  given  specimen  of  salt,  for  a  specific 
purpose;  much  depends  upon  its  state  of  aggregation,  as  the  size  of 
its  crystals  or  particles,  their  degrees  of  compactness  and  hardness. 
This  point  is  so  evident  that  it  is  not  necessary  to  dwell  upon  it. — 
Common  observation  and  experience  have  shown  that  the  larger 
crystals  are  most  proper  for  use  in  packing  meats,  &c.,  which, 
gradually  dissolving  as  the  fluids  of  the  meat  are  poured  out, 
keep  the  brine  fully  saturated. 

These  considerations  are  evidence  that  a  chemical  analysis  alone 
may  not  unlikely  mislead  us  in  determining  the  value  of  a  salt,  and 
at  least,  partially  account  for  the  fact,  that  salts  having  the  same 
or  nearly  the  same  chemical  composition,  but  differing  in  the  con- 
dition and  appearance  of  their  particles,  are  not  equally  esteemed 
by  practical  men  of  good  judgment  and  large  experience.  A 
chalky  or  a  very  fine  grained  or  pulverulent  salt,  is  not  the  best  for 
dairy  purposes,  and  would  at  once  be  rejected,  I  believe,  by  expe- 
rienced dairymen.  A  good  dairy  salt,  ought,  I  imagine,  besides, 
being  of  proper  chemical  composition,  to  be  of  moderately  fine 
grain,  crystalline  and  transparent,  and  when  seen  in  mass,  of  a 
pure  white  color,  it  ought  to  be  free  from  odor  and  possess  that 
sharp  and  pungent  taste  characteristic  of  pure  salt.  Its  solution 
ought  to  be  colorless  and  free  from  either  scum  or  sediment.  The 
"  Onondaga  Factory-filled  Dairy  Salt"  possesses  in  a  high  degree 
nearly  all  of  these  properties,  and  all  of  them  so  far  as  I  have  been 
able  to  judge  as  fully  as  the  most  esteemed  varieties  of  foreign 
salt  found  in  our  markets. 

5th.  The  chemical  composition  of  the  salt  next  demands  our  at- 
tention. In  order  that  the  specimens  examined  might  as  perfect- 
ly as  possible  represent  the  salt  as  used  by  consumers,  I  took 
specimens  from  the  bins  and  bags  of  the  factory,  and  procured 
others  from  that  on  sale  by  the  agent  in  Albany.  The  following 
are  the  results  obtained  : 

ANALYSIS    OF    ONONDAGA    FACTORY-FILLED     DAIRY    SALT. 

No.  1.  No.  2. 

Chloride  of  Sodium 97.7603  p.  c.  97.6715  p.  c 

Sulphate  of  Lime 1.2952  p.  c.  1.2350  p.  c. 

Sulphate  of  Magnesia 0.0657  p.  c.  0.0822  p.  c 

Sulphate  of  Soda 0.0257  p.  c.  0.0084  p.  c. 

Insoluble  matter 0.1295  p.  c.  0,1235  p.  c 

Water 0.7236  p.  c.  0.8694  p.  c. 

100.000  100.000 


23 

[No.  1  is  a  specimen  obtained  from  the  factory.  No.  2  is  a 
specimen  obtained  from  the  agent  in  Albany.] 

ANALYSIS  OP  ASHTON  SALT. 

A.  B. 

Chloride  of  Sodium 97.59  p.  c.  97.660  p.  c. 

Sulphate  of  Lime 1.67  p.  c.  1.381  p.  c. 

Chloride  of  Calcium 0.01  p.  c. 

Chloride  of  Magnesia 0.03  p.  c.  0.059  p.  c. 

Water .- 0.70  p.  c.  0.900  p.  c. 

100.00  100.00 

[The  analyses  of  the  Ashton  salt  were  made  by  Prof.  Cook ; 
that  of  A.  is  given  in  the  Report  of  the  Superintendent  of  the  Onon- 
daga  Salt  Springs,  1854,  p.  10.  The  second,  B.,  was  made  later, 
and  was  regarded  as  "  a  good  specimen."] 

The  Ashton  salt  was  selected  for  comparison  because  of  its 
high  reputation  among  dairymen.  From  the  analyses  just  given,  the 
comparative  purity  of  the  two  varieties  of  salt  may  be  judged. 

6th.  As  regards  the  absorption  of  water,  by  salt,  an  erroneous  im- 
pression is  prevalent.  Pure  salt,  it  is  generally  believed,  will  not 
absorb  moisture,  even  in  a  damp  atmosphere.  Such  is  not  the  fact. 
When  the  atmosphere  is  moderately  dry,  pure  salt  will  remain 
unaffected,  but  when  the  air  contains  much  moisture  it  will  deli- 
quesce, becoming  damp  in  proportion  to  the  moisture  in  the  air. — 
The  water  in  the  specimen  of  Onondaga  Factory-filled  Dairy  Salt, 
taken  in  Albany,  (No.  2,)  probably  does  not  fairly  represent,  but 
is  greater,  than  the  amount  of  water  ordinarily  contained  in  it. — 
The  specimen  was  taken  from  the  storehouse  on  a  damp  day,  and 
was  conveyed  to  my  laboratory  in  a  bag.  My  limited  time  did 
not  allow  rne  to  make  other  experiments  upon  this  subject.  It  may 
be  mentioned  here,  as  illustrating  the  point  under  consideration, 
that  the  Ashton  salt  varies  considerably  as  regards  the  moisture  it 
contains,  (as  indeed  must  every  salt,)  thus  the  same  specimen  was 
found  to  contain  in  different  states  of  the  atmosphere,  as  regards 
dry  ness,  from  0.71  to  0.06  p.  c.  of  water.  To  obtain  a  just  estimate 
of  the  character  of  different  salts  in  this  respect,  so  that  correct 
comparison  may  be  made,  the  examination  ought  to  be  conducted 
at  the  same  time,  upon  specimens  subject  to  the  same  conditions. 

7th.  Hardly  less  important  than  the  manufacture  is  the  man- 
ner of  storing  and  shipping  salt;  great  care  exercised  in  the  first, 
may  be  to  a  great  extent  neutralized  by  carelessness  in  the  second. 
The  manner  of  conducting  the  manufacture  and  treating  of  the  salt 
at  the  Onondaga  works,  was  apparently  that  best  fitted  to  remove 
impurities  and  to  prevent  the  introduction  of  foreign  matters.  The 
salt  seemed  to  be  carefully  stored  and  protected  from  dust  and 
dirt.  The  barrels  in  which  the  salt  was  packed,  at  the  time  of  my 


24 

examination,  were  clean  and  dry,  as  were  also  the  bags ;  all  were  ac- 
curately filled  with  their  proper  weight  of  salt,  each  being  separate- 
ly weighed,  and  when  filled,  placed  under  cover  till  shipped.  The 
yards  were  graveled,  dry  and  clean.  Nothing  seemed  wanting  to 
preserve  the  purity  and  good  condition  of  the  salt,  so  long  as  it  re- 
mained at  the  works. 

8th.  The  conclusions  I  would  draw  from  my  examination  are  that 
the  "  Onondaga  Factory-filled  Dairy  Salt,"  as  now  presented  to 
consumers,  is  a  most  excellent  article,  being,  so  far  as  1  can  judge, 
equal  in  purity  to  any  of  the  foreign  salts,  and  better  than  most; 
that  its  mechanical  condition  is  that  which  is  regarded  as  most  de- 
sirable in  an  article  designed  for  dairy  purposes,  while  the  care  ex- 
ercised in  the  storing  and  packing  of  the  salt,  are  all  that  could  be 
desired,  and  in  my  opinion  it  well  deserves  the  approbation  of  this 
Society. 

If  the  quality  of  this  salt  is  kept  up  to  its  present  standard,  I  see 
no  reason  why  it  will  not  meet  with  favor  from  the  dairymen  of  the 
country,  and  every  reason  why  it  should,  being  furnished  at  a  much 
lower  rate  than  the  best  imported  varieties.  The  public  confidence 
in  any  article  is  not  rapidly  gained,  nor  are  consumers  quick  to 
change  from  a  good  article  they  have  long  been  accustomed  to,  to 
another  brought  to  their  notice,  and  claiming  excellence. 

Numerous  chemical  and  other  examinations,  at  various  times, 
ought  to  be  made  by  a  disinterested  party,  of  the  salt  as  purchased 
by  consumers  or  on  sale,  and  the  results  published,  together  with 
the  opinions  of  reliable  dairymen  as  to  its  value  from  their  experi- 
ence, in  order  that  it  may  be  determined  whether  a  uniformly  ex- 
cellent article  is  produced.  In  this  way  I  believe  much  good  may 
be  done. 

The  importance  of  the  subject  demands  a  most  thorough  investiga- 
tion, and  such  I  am  sure  it  will  receive  from  the  New  York  State 
Agricultural  Society. 

In  conclusion,  I  may  congratulate  the  Society  upon  the  excellent 
article  which  is  presented  for  their  approval,  and  the  Salt  Company 
of  Onondaga,  upon  the  success  which  has  attended  their  labors  for 
the  improvement  of  the  dairy  salt  manufactured  by  them. 

I  cannot  close  this  report  without  alluding  to  the  Solar  Salt  man- 
ufactured by  the  Salt  Company  of  Onondaga,  and  now  on  exhibition. 
By  a  recently  adopted  process  of  screening,  the  salt  is  separated 
into  large  and  small  crystals,  the  former  of  which  is  preferred  to 
the  unscreened  by  many  packers,  being  better  suited  for  continuing 
the  saturation  of  the  brine  as  the  meats  throw  out  their  juices. 

As  to  the  quality  of  this  salt  I  cannot  speak  from  a  personal 
chemical  examination,  but  merely  from  the  inspection  I  made  of  its 
preparation  and  mode  of  storing  and  packing  at  Syracuse.  They 


25 

seemed  excellent,  and  the  appearance  of  the  salt  was  such  as  might 
be  expected  in   the  best. 

As  to  the  chemical  composition  of  the  salt,  the  analyses  of  Prof. 
Cook  and  others  show  it  to  be  remarkably  good,  which  testimony  is 
supported  by  the  experiments  made  under  the  direction  of  the  U.  S. 
Government,  during  the  years  1854-7,  and  in  the  report  of  which 
it  is  stated  to  be  equal  to  the  best  imported  salts  used  for  simi- 
lar purposes,  as  Turk's  Island  and  St.  Ubes,  and  in  consequence  is 
allowed  to  be  used  by  contractors  in  the  packing  of  pork  and  beef 
for  the  army  and  navy.  The  same  salt,  ground,  is  also  exhibited 
to  be  used  for  various  purposes.  It  undoubtedly  possesses  the  same 
properties  as  are  found  in  the  unground  salt. 

All  of  which  is  respectfully  submitted. 

CHARLES  H.  PORTER, 
Chemist  to  K  Y.  State  Agricultural  Society. 

The  above  report  was  read  and  approved  by  the  Executive  Com- 
mittee, and  ordered  to  be  published. 

B.  P.  JOHNSON,  Corresponding  Sect'y. 

LETTER  FROM  HOK  A.  B.  DICKINSON.          ** 

From  the  Country  Gentleman  and  Cultivator. 

MESSERS.  EDITORS  : — I  have  lately  received  a  letter  from  our  mu- 
tual friend  and  your  long-time  correspondent,  the  Hon.  A.  B.  Dick- 
inson, now  Minister  resident  from  the  United  States  to  Nicaragua, 
Central  America,  of  sufficient  interest  to  bear  transcribing  in  part 
for  your  columns.  It  is  mostly  for  the  testimony  he  gives  in  favor 
of  our  Salt,  which  the  Major  long  persisted  in  condemning  when 
used  especially  in  the  curing  of  butter  for  winter  consumption  or 
shipment,  that  I  am  induced  to  ask  for  its  publication,  although  the 
hints  he  furnishes  as  to  the  proper  conditions  for  good  butter  mak- 
ing will  not  be  overlooked  bya  certain  portion  of  your  readers. 

The  particular  description  of  salt  to  which  Major  D.  refers,  as 
having  been  used  in  the  butter  forwarded  to  him  at  Leon,  is  that 
known  at  the  works  and  in  the  market  as  "factory  filled" — not  a 
good  name,  by  the  way,  but  perhaps  sufficiently  distinctive  till  a 
better  shall  be  invented.  There  is  no  question  that  this  is  the  pur- 
est salt  ever  made  in  this  country,  and  that  for  those  who  undertake 
to  furnish  butter  of  the  highest  quality,  for  long  keeping  or  for 
shipment,  no  other  should  be  employed.  It  is  every  way  equal  to 
the  finest  quality  of  "Ashton,"  (Lirerpool,)  and  more  uniformly 
good  than  that.  No  doubt  the  Major's  prejudices  against  Ononda- 
ga,  which  have  been  conquered  by  our  "factory  filled,"  were  hon- 
estly enough  derived  and  entertained.  They  arose  probably  from 
the  failure  of  the  common  article  of  Onondaia  kettle  salt  to  keep 
a  superior  quality  of  butter  in  a  sweet,  unaltered  condition  for 


26 

any  great  length  of  time.  The  salt  itself  was  not  formerly  so  well 
made  as  at  present.  The  ingredient  in  common  salt  so  fatal  to  the 
flavor  of  what  was  intended  for  choice  butter,  is  the  chloride  of  calci- 
um, which  has  an  extremly  bitter  taste,  that  is  imparted  to  any  but- 
ter that  it  remains  long  in  contact  with.  Thousands  of  the  country 
people,  and  many  in  the  towns,  eat  butter  seasoned  with  this  kind  of 
salt,  without  knowing  the  difference  ;  but  no  first  quality  of  table 
butter,  for  family  use,  and  to  bring  the  highest  price,  can  be  made 
from  it.  The  ground  Solar  Salt  made  here,  especially  if  it  has 
been  "medicated,"  as  a  peculiar  process  in  its  preparation  is  called, 
conies  nearer  to  the  English  salt,  and  is  quite  unexceptionable  unless 
extraordinary  efforts  are  not  to  be  applied  to  the  butter  made.  But 
for  a  description  of  salt  to  be  recommended  without  reservation,  as 
every  way  equal  if  not  superior  to  the  best  quality  of  English,  the 
"Factory  Filled"  employed  in  the  test  described  in  the  letter  below, 
is  beyond  question  a  kind  that  may  be  relied  on  with  the  fullest  con- 
fidence by  all  the  producers  of  Orange  (or  any  other)  county  but- 
ter. It  is  manufactured  by  a  new  process,  involving  scientific  prin- 
ciples, and  can  be  separated  entirely  from  the  deleterious  com- 
pounds which  affect  the  flavor  of  butter  under  ordinary  circum- 
stances. The  operations  of  the  Onondaga  Salt  Company  in  produc- 
ing this  description  of  salt  were  on  a  somewhat  limited  scale,  last 
year,  but  entirely  successful  so  far  as  it  could  be  introduced.  The 
ensuing  season  enough  will  be  made  to  supply  any  reasonable  de- 
mand, and  as  it  can  be  furnished  at  a  price  made  lower  than  that 
which  butter  makers  have  been  paying  for  English  salt,  it  will  be 
found  deserving  the  attention  of  consumers.  In  addition  to  its  mer- 
its on  this  score,  it  affords  the  finest  quality  of  table  salt  known  in 
this  country. 
Syracuse;  March  20, 1862.  S. 

MR.  DICKINSON'S  LETTER. 

LEON,  Feb,  14, 1862. 

"  I  am  here  in  the  most  delightful  country  that  man  ever  be- 
held, [though  the  climate  is  rather  warm,]  and  where  he  can  live 
with  less  labor  than  anywhere  else  in  the  world.  He  can  purchase 
provisions,  ready  cooked,  in  the  market  enough  to  keep  him  eating  a 
week,  for  less  money  than  it.would  require  to  buy  a  sufficient  quantity 
of  liquor  to  get  drunk  on  once.  The  Plaintain  [Banana  ?]  here  is  the 
staff  of  life,  and  it  is  blooming  and  maturing  its  fruit  every  day  in 
the  year,  though  not  like  the  orange  on  the  same  tree.  By  a 
bountiful  provision  of  nature,  when  one  stalk  is  cut  down  for  its 
fruit,  a  dozen  sprouts  start  from  the  crown  of  the  root  to  take  its 
place,  which  also  ripen  their  fruit  in  eight,  ten  or  twelve  months. 
This  fruit  is  eaten  in  every  shape — raw,  roasted,  boiled,  fried,  and 
dried  in  the  sun.  It  makes  very  good  preserves,  equal  for  imme- 


27 

diate  use  to  the  fig.  It  is  really  one  of  the  wonders  of  the  vege- 
table world;  bearing  fruit  but  no  seed,  it  is  only  propagated  from 
tha  roots.  A  sprout  will  come  np,  and  in  twelve  months,  if  well 
cared  for,  will  grow  to  the  enormous  size  of  fifteen  to  eighteen  inch- 
es at  the  base.  Only  one  leaf  shoots  forth  at  a  time,  and  that  from 
the  centre  of  the  trunk.  I  have  seen  them  put  out  one  after  anoth- 
er, and  in  six  or  eight  days  after  the  shoot  makes  its  appearance,  not 
larger  than  your  finger,  it  grows  to  its  full  size,  which  is  from  two 
to  three  feet  in  width,  and  from  ten  to  twelve  in  length,  with  a  stem 
from  two  to  three  inches  in  diameter  at  the  base.  You  can  lie  in 
your  hammocks  and  see  them  grow. 

I  will  now  leave  the  Tropics  and  talk  about  Salt,  fearing  if  I  re- 
late too  much  you  will  not  believe  any  part  of  my  story. 

I  am  happy  to  inform  you  that  my  prejudices  against  Onon- 
daga  Salt  have  been  all  overcome;  and  I  want  you  to  say  to  our 
mutual  friend,  who  sent  me  the  sample  to  test  in  1860,  and  who  was 
so  extremely  anxious  about  the  result  as  to  become  nervous  when  I 
frankly  informed  him  that  the  butter  cured  with  it  would  not  retain 
its  flavor  equally  with  butter  seasoned  with  Liverpool  salt,  and  who 
again  furnished  me  with  three  or  four  hundred  ponnds  for  distribu- 
tion among  the  butter  makers  of  Steuben  county,  that  nothing  in 
the  world  affords  me  greater  pleasure  than  to  inform  him  and  your- 
self, that  having  subjected  it  to  the  most  thorough  trial  that  the^case 
admits  of,  I  am  able  to  state  without  reserve,  that  Onondaga  salt 
can  be  so  manufactured  as  to  be  equal  to  the  best  quality  I  have 
ever  seen  used  for  butter.  And  now  that  you  have  raised  the 
standard  of  your  salt,  I  beg  of  you  not  to  permit  it  t*  recede.  It 
is  for  the  interest  of  the  manufacturers  to  produce  an  article  equal 
to  the  best  rock  salt  from  the  choicest  mines  worked  in  the  most 
thorough  manner.  It  may  be  well  perhaps  to  give  you  the  details 
of  the  test. 

A  firkin  of  butter,  seasoned  with  Onondaga  salt,  left  Steuben 
county,  New  York,  in  October  last,  and  reached  this  place  in  Janua- 
ry. It  passed  the  ordeal  of  a  voyage  of  more  than  one  thousand 
miles  in  the  tropics — was  shipped  and  reshipped — was  sent  across 
the  Isthmus  of  Panama — remained  at  Punta  Arenas  three  days  in  the 
scorching  sand,  when  the  thermometer  stood  at  120  degs.  in  the 
sun — was  put  on  board  of  an  open  bungo  to  Barquito,  thence  to 
Leon  in  an  open  cart,  protected  all  this  while  by  only  packing  the 
firkin  in  the  middle  of  a  barrel  of  salt,  where  it  still  remains, 
(what  has  not  been  used,)  the  surface  being  carefully  covered  with 
salt  every  time  enough  is  taken  out  to  last  the  family  six  or  eight 
days.  It  stands  in  a  room  where  the  thermometer  ranges 
from  78  to  90  degrees.  This  butter  I  pronounce  of  better  quali- 
ty after  this  long  journey,  than  any  which  the  people  of  Syracuse 


28 

or  Albany  are  eating,  and  equal  to  one  half  of  the  butter  that  is  put 
on  the  tables  of  the  best  hotels  in  Albany  at  this  season  of  the  year. 
The  secret  of  all  this  is,  that  this  butter  was  made  by  a  woman  who 
understands  her  business ;  it  is  the  product  of  good  cows,  kept  on 
the  best  feed,  at  a  time  when  the  pastures  were  fresh  and  nutritious, 
and  not  too  wet.  In  fact  there  is  no  excuse  for  any  man's  having 
poor  butter  on  his  table,  if  he  is  able  and  willing  to  take  the  pains 
to  make  it  right.  I  must  not  be  understood  as  saying  that  common, 
or  what  is  sometimes  called  good  butter,  can  be  shipped  to  such  a 
climate  as  this  without  deteriation  ;  none  but  the  first  qualit}'-  will 
stand  the  voyage.  Even  with  the  best  of  care  on  the  trip,  it  must  be 
of  the  best  quality  in  every  respect.  There  must  be  no  mistake 
in  the  cow,  in  the  food  she  eats,  nor  in  the  process  of  manufactur- 
ing,' nor  in  the  quality  of  the  salt  used  for  seasoning. 
It  will  neither  do  to  leave  any  milk  in  the  butter,  nor  to 
•work  it  so  as  to  break  the  grain.  The  failure  in  any  of  these  re- 
quisites in  the  least  degree,  is  likely  to  be  fatal  to  your  butter,  and 
the  nearer  home  it  is  sold,  and  the  sooner  it  is  eaten,  the  better 
it  will  be  for  the  credit  of  the  manufacturer,  or  the  health  of  the 
subject  who  is  destined  to  eat  and  digest  it. 

LETTER  FROM  JOHN  SHATTUCK. 

An  interesting  communication  upon  the  subject  of  butter  making 
appears  in  the  last  number  of  the  Chenango  Union,  with  some  expe- 
rience in  the  use  of  salt,  giving  the  preference  to  the  article  known  as 
the  "  Factory  Filled  Dairy  Salt,"  made  in  this  city.  For  the  benefit 
of  Dairymen  everywhere,  we  quote  the  article  from  the  Chenango 
Union  : 

MR.  EDITOR  : — I  will  give  you  the  following  statement  of  the 
amount  of  butter  made  the  past  season  from  23  cows.  Consider- 
ing it  a  fair  yield  I  thought  with  your  permission  I  would  publish 
it  in  your  paper. 

Total  amount  of  Butter  made 5,130  Ibs 

Amount  sold 4,846  Ibs 

Used,  and  on  hand 284  Ibs 

Amount  of  sales  for  Butter $1,078  86 

Used  in  family 65  32 

Calves  and  Deacon  skins  sold 42  00 

Amount  of  Pork  from  Dairy 100  00 

Total $1,286  18 

Average  in  pounds  to  each  cow,  223  pounds. 

Average  in  value  per  cow,  $55,92. 

I  would  state,  for  the  benefit  of  the  incredulous  and  the  unbe- 
liever, that  the  above  statement  is  correct ;  that  the  butter  was  all 
made  from  23  cows  ;  and  all  weighed ;  NOT  A  POUND  OF  IT  BOUGHT 


29 

NOR   BORROWED.     Two  of  the  cows  were  sold  on  November  1st. — 
No  allowance   is   made  for  milk  and  cream  used  in  the  family. 

I  would  make  the  following  statement  in  relation  to  salt.  I  salted 
one  firkin  of  butter  the  fore  part  of  June,  with  the  Factory  Fill- 
ed Dairy  Salt,  made  at  Syracuse.  The  balance  of  our  dairy  was 
salted  with  the  Ashton  Salt.  Mr.  John  VanCott,  an  extensive 
butter  buyer,  tried  firkins  Nos.  11  and  12,  not  knowing  which  was 
salted  with  Ashton,  and  decided  that  No.  11  was  the  best,  and  that 
was  my  opinion.  No.  11  was  salted  with  the  Syracuse  salt. — 
With  this  experiment  and  other  tests  that  I  have  made  together 
with  the  analysis  that  has  been  made  by  different  chemists,  and  all 
the  information  I  can  get,  I  consider  it  fully  equal  to  the  Ashton 
salt. 

JOHN  SHATTUCK. 

SALT  FOB  COOKING  AND  TABLE  USE. 

For  all  culinary  purposes  tbe  Factory  Filled  Dairy  Salt,  on 
account  of  its  entire  freedom  from  any  ingredient  which  can 
impart  a  bitter  or  disagreeable  flavor,  is  undoubtedly  prefera- 
ble to  any  otber.  Tbe  Company  are  now  preparing  an  article 
for  Table  use,  from  tbe  F.  F.  Dairy,  which,  on  account  of  its 
purity  and  its  perfectly  disintegrated  condition,  cannot  fail  to 
command  tbe  admiration  of  all  consumers. 

Tbe  various  kinds  of  salt  are  put  up  for  market  in  tbe  fol- 
lowing manner,  viz : 

Fine  Salt  in  Bbls.  of  280  pounds. 
Coarse  Salt   "          "  280  and  320  pounds. 
"        "  in  Bags    "     56  Ibs. 

"  (screened)  in  bbls.  of  280,  300  and  320  Ibs. 
Ground  Solar  in  bbls.  of  280  Ibs.  and  bags  of  56  Ibs. 
Solar  Dairy  Salt "  "  280  and  320  Ibs. 

"       '"  320,  incl'g  twenty-five  empty  14  Ib.  bags, 
in  1-2  bbls.  of  140  Ibs. 
"  bags  of  56  and  14  Ibs. 

Factory  Filled  Dairy  in  bags  of  240, 168, 140,  56  and  14  Ibs. 
"  bbls.  "  280  Ibs. 
"1-2"   "  140  Ibs. 

J^lT"  Orders  addressed  to  J.  W.  Barker,  Secretary  Salt  Co. 
of  Onondaga,  Syracuse^  A7.  Y.j  will  receive  prompt  attention. 


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